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Priscilla’s Roast Pork Leg (bone in)

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Preheat oven to 200°C (fan oven)
Pork Leg (small)
2 tsp crushed garlic
3 tsp crushed ginger
2 tsp crushed green chillies
1 onion cut in 3 thick slices
1 large carrot sliced in chunks
4 celery sticks
1 large green apple, peeled and sliced in chunks
1/2 cup soy sauce
1 chicken stock pot, dissolved in a cup of hot water
1/2 cup dry red wine
Salt & Pepper

Remove the pork rind and score.
Pat dry with paper towels and salt both sides. Place on an ovenproof plate.
Dry the pork leg with paper towels, then rub in the garlic, ginger and chilli. Season with salt and pepper.
Place the meat on a trivet of celery, onion, carrots and apple in a roasting dish.
Mix soy sauce (reduced sodium one), red wine and stock.
Pour into the roasting dish.
Place the crackling in the oven, uncovered. Remove from oven when puffed up and crackly.
Cover pork with foil and cook for approximately 1 hour. Reduce temperature to 150°C. Remove foil and cook for another 45 minutes (Depending on the size of the leg). Add more stock if necessary.
(The apple pieces make a lovely tart sauce, when mashed).
Strain the pan juices for the gravy. Thicken with a little maizena, if necessary. I added a dash of cream as well.
I served it with pumpkin and broccolini and cheese sauce.

Prepared, tried and tested by:  Priscilla Huxford

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